Here's another recipe from my recent blog contest winner, Lisa Storm Fink of Philo.
Cherry Almond Tart
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/8 teaspoon almond extract (or a bit more)
1/8 teaspoon vanilla extract (or more)
2 tablespoons finely ground blanched almonds
1-1/4 cup plus 1 tablespoon all-purpose flour
pinch of salt
one or two cans cherry pie filling
Preheat oven to 350 degrees. Butter sides and bottom of 9-inch fluted tart pan with removable sides.
In a medium-sized bowl, combine butter, sugar, salt, vanilla and almond extracts, and 2 tablespoons ground almonds. Stir with a wooden spoon to blend.
Slowly add enough flour to make a smooth, soft dough, similar to the consistency of soft cookie dough.You may need less flour than the recipe calls for. It all depends on the humidity, etc.
Place the dough in the center of the buttered tart pan. Using your fingertips, slowly spread our the dough until it covers the bottom and sides of pan.
Bake about 10 minutes or until the crust is light, golden brown.
Remove from oven and top with 1 to 2 cans of cherry pie filling. You can mix into the filling a little more almond extract. Bake again until bubbly.